Summer Corn Chowder with Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Hannah Levitz of Monroe Township, New Jersey, writes: I'm always looking for good recipes that I can simplify. I first became interested in cooking when my son, Paul, was growing up. He was a picky eater and quite a challenge to cook for. He's married now with children of his own, and thankfully, he has learned to love almost everything I make. When we all get together, I like to do the cooking it gives my daughter-in-law a break. And because most of my recipes are speedy, I still have time to enjoy my three grandchildren. Ingredients:
6 slices bacon, chopped |
6 cups fresh corn kernels(cut from 6 to 8 ears) |
1 1/2 cups chopped fresh fennel bulb |
1 cup diced yellow zucchini or crookneck squash (about 2) |
1 cup 1/2-inch cubes peeled russet potatoes |
3 cups (or more) low-salt chicken broth |
1/2 cup whipping cream |
1/4 teaspoon cayenne pepper |
2 tablespoons chopped fresh chives |
Directions:
1. Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives.
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